Breakfast & Brunchclosetcooking
Esquites (Mexican Corn Salad) Avocado Toast
Cool and creamy avocado toast topped with esquites, a Mexican corn salad!
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
📝 Preparation Steps
1
Melt the butter in a heavy skillet over medium-high heat, add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about ⏱️ 6-10 minutes, before removing from heat.
butter2 tablespoonscorn (about 4 ears), cut from the cob3 cups
2
Mix the corn, jalapeno, mayo, green onion, cilantro, lime juice, salt and pepper.
corn (about 4 ears), cut from the cob3 cupsjalapeno, seeded and finely diced1/2lime juice1 tablespoon
3
Mix the avocado, lime juice and salt, spread it on the toast, top with the corn salad and sprinkle on the cheese!
avocado, mashed1lime juice1 tablespoontoast4 slicescorn (about 4 ears), cut from the cob3 cups
Nutrition Facts
calories
Calories 319
fat Content
Fat 20.1g
fiber Content
Fiber 7g
sugar Content
Sugars 5.4g
sodium Content
Sodium 213mg
protein Content
Protein 5.7g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 21mg
carbohydrate Content
Carbs 35.6g
saturated Fat Content
Saturated 7g
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